¾ cup (loosely packed) crumbled Gorgonzola cheese
6 tablespoons butter, room temperature
1 tsp fresh lemon juice
2 tablespoons extra virgin olive oil
a few pinches of herbes de Provence
2 pounds of asparagus, trimmed
Stir gorgonzola, butter, and lemon juice in bowl to blend. Using plastic wrap, roll into a log, twist ends, and refrigerate until set. (This can be prepared up to 2 days ahead.)
Preheat oven to 400°
Place the prepared asparagus on a rimmed baking sheet in a single layer. Drizzle with oil, sprinkle with salt, pepper, and herbes de Provence. Roast at 400 for 20-30 minutes, tossing once halfway through.
Arrange asparagus on a platter and top with gorgonzola cheese rounds.
*Herbes de Provence are an assortment of dried herbs said to reflect those most commonly used in southern France. The mixture commonly contains basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory, and thyme. This delicious mixture of herbs can be found in tiny clay pots in the spice section of large supermarkets.